Pecan Squares
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Like pecan pie in bar form, these indulgent pecan squares with a buttery shortbread crust and rich caramel-pecan topping are an irresistible (and easy!) holiday favorite.
If you’re a fan of my bourbon pecan pie and candied pecans, you’ll love these pecan squares. With a buttery shortbread crust and rich caramel-pecan topping, they’re an indulgent treat—the perfect hostess gift, office snack, or potluck dessert for the holidays. And the best part? They’re easy to make!
What You’ll Need To Make Pecan Squares
Step-by-Step Instructions
Begin with the shortbread crust (which, by the way, is much easier than making a homemade pie crust). Combine the flour, cornstarch, confectioners sugar and salt in the bowl of a food processor. Pulse a few times until combined.
Toss in the pieces of butter.
Pulse until the mixture resembles coarse meal with pea-size clumps of butter within.
Dump the mixture into a foil-lined pan.
Then press firmly with your fingers into an even layer.
Bake until set but not browned, about 17 minutes.
In the meantime, make the topping. Combine the butter, brown sugar, honey, vanilla and salt in a saucepan.
Boil gently for a few minutes.
Then stir in the heavy cream and chopped pecans.
Spread the pecan mixture onto the baked crust.
Bake until bubbling and caramel-colored.
Cool completely, then transfer baked bar to cutting board.
Cut into squares with a sharp knife.
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Pecan Shortbread Squares
Like pecan pie in bar form, these indulgent pecan squares with a buttery shortbread crust and rich caramel-pecan topping are an irresistible (and easy!) holiday favorite.
Ingredients
For the Crust
- ¾ cup all-purpose flour, spooned into measuring cup and leveled-off
- ¼ cup cornstarch
- ½ cup Confectioners' sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into 1-inch pieces
For the Filling
- 12 tablespoons (1½ sticks) unsalted butter
- ¾ cup packed light brown sugar
- 3 tablespoons honey
- ½ teaspoon vanilla extract
- Generous pinch salt
- 2 tablespoons heavy whipping cream
- 3 cups coarsely chopped pecans
Instructions
For the Crust
- Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
- Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
For the Filling
- In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
To Assemble and Bake
- Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
- Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (16 servings)
- Calories: 357
- Fat: 29 g
- Saturated fat: 11 g
- Carbohydrates: 26 g
- Sugar: 18 g
- Fiber: 2 g
- Protein: 3 g
- Sodium: 88 mg
- Cholesterol: 41 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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made these last week they were the best I have ever made and I have made a lot!! most were either too hard, too sweet, or too sloppy. the crust melted in your mouth and the pecan filling was just the right consistency. the only change – I made I didn’t have honey so I used pure maple syrup, they did not last long at all. Can’t wait to try the lemon bars. I noticed they have the same crust ingredients. I know they will be delish!!! Thanks
This is the best recipe I have ever made. I am not a baker….love to cook but hate to measure. I rarely make anything sweet but have had to make 3 batches of this in 3 weeks because my husband, friends and family love it! Simple to make and elegant with a cup of tea. Thank you Once Upon a Chef!!
These squares were delicious. By far the favorite of the Christmas baking I did this year. I didn’t have a 9 x 9 pans so the filling was a bit thick, I’ll buy the proper size pan before I make them again.
These are so perfect! I’m never making my tried and true pecan pie recipe again. This was so much easier and tastes delicious. Another great recipe. Thanks Jen!
I don’t have 9-inch pan can I use 8×8?
Sure, Shirley, that should work. Enjoy!
I make several kinds of candy and cookies to plate up as gifts to neighbors, and this year added these pecan squares to the mix. Everyone loved them. One neighbor cracked me up when he offered the suggestion that I should tell people to eat the pecan squares last, because otherwise they made all the other items seem “just ok”. They totally upstaged everything else on the plate! Next year I’ll just make these! Lol!
These are outstanding – I agree with some that they’re better than pecan pie. I noticed some complaints from other reviews of the bars not “holding together,” and if it’s what happened to a small section of my last batch, it’s because you need to make sure the pecan mixture is equally enveloped in the caramel over the entire surface. Some of the liquid distributed thinner on one end of my pan so when I cut the squares, the topping on that side didn’t stick to the shortbread and separated easily – but still just as delicious!!
Hi Jenn – to get the best of both worlds 🙂 How much bourbon (like your pie) would you add to this recipe and when? Thanks!
Hi Rita, I’d just replace the vanilla extract with bourbon. Please LMK how they turn out!
Better tasting and easier than pecan pie. I thought this would not be enough for a crowd and debated doubling, but found a little goes a long way from the party I brought them too. Lots of compliments. Can’t wait to make again!!
Delicious recipe! My family loved it. I did reduce sugar in the filling and it was still delicious. This will become a family favorite! Thank you!